These Greek chicken kabobs have been my backyard-party secret for years. I first developed this combination of lemon, garlic, and oregano on a bright July weekend when I wanted something light, flavorful, and quick to grill. The marinade soaks into bite-sized pieces of chicken breasts, keeping them tender even when they get those satisfying grill marks. Paired with sweet bell peppers, crisp zucchini, and slightly charred red onion, each skewer delivers a balance of smoky, bright, and savory notes that always draws a crowd.

I discovered the finishing touch—fresh lemon wedges and creamy tzatziki—after a dinner when a friend commented that the chicken needed something cool and herbal. The cool yogurt cucumber sauce cuts through the char and brings the whole plate together. These skewers are perfect for casual weeknight dinners, festive weekend cookouts, or packing for a summer picnic; they travel well and reheat gently without losing their flavor. When my family gathers, these kabobs are one of the first things to disappear from the table.

Ingredients

• Chicken: 1 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces. Choose firm, fresh breasts and trim excess fat; cutting uniform pieces ensures even cooking and juicy bites.
• Olive oil: 1/4 cup extra-virgin olive oil. Use a fruity brand you enjoy—it forms the base of the marinade and lends richness and mouthfeel.
• Acid: 2 tablespoons red wine vinegar and 3 tablespoons fresh lemon juice. The bright acids tenderize and lift the flavors; always use fresh-squeezed lemon for the cleanest taste.
• Dijon mustard: 1 teaspoon Dijon. This small amount helps emulsify the marinade and gives a subtle depth without mustardy heat; Grey Poupon or a similar smooth Dijon works well.
• Garlic: 3 cloves, minced. Fresh garlic contributes sharp aromatics when combined with lemon and oregano; press or finely mince for even distribution.
• Herbs and seasoning: 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Traditional Greek oregano is ideal, but any dried Mediterranean oregano will do. Adjust salt based on your salt preference and whether you add salty sides like feta.
• Vegetables for skewers: 1 red bell pepper, 1 yellow bell pepper, 1 red onion, and 1 medium zucchini, all cut into 1 1/2-inch pieces. Choose firm produce and similar-sized cuts so they cook at the same rate as the chicken.
• Finish: Lemon wedges and tzatziki sauce for serving. Tzatziki adds cooling creaminess and a cucumber-herb contrast to the warm, charred skewers.

Instructions

Prepare the marinade: In a medium bowl whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 3 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until slightly emulsified so the oil and acid bind; this helps the marinade cling to the chicken rather than separate. Taste and adjust lemon or salt if needed. Marinate the chicken: Place the 1 1/2 pounds chicken pieces in a shallow glass dish or resealable bag. Pour the marinade over the chicken and toss gently to coat each piece. Cover and refrigerate for at least 1 hour and up to 8 hours. If marinating longer than 4 hours, check salt level and reduce if desired to avoid over-seasoning. Remove chicken from fridge 20 minutes before grilling to take off chill for more even cooking. Thread the skewers: If using metal skewers, thread the chicken and vegetables in an alternating pattern—onion, chicken, zucchini, bell pepper—leaving a little space between pieces to promote even heat circulation. For wooden skewers, soak them in water for 30 minutes before using to prevent burning. Aim for uniform sizes so everything finishes simultaneously. Preheat and grill: Preheat a gas or charcoal grill to medium-high heat, about 375 to 425 degrees Fahrenheit. Oil the grates lightly. Place the skewers on the grill and cook about 4 to 5 minutes per side, turning every 4 to 5 minutes, until chicken reaches 165 degrees Fahrenheit and vegetables are tender with light char marks. Total grill time is about 12 to 16 minutes depending on your grill and skewer thickness. Rest and serve: Transfer cooked skewers to a clean plate and let rest for 3 to 5 minutes to allow juices to redistribute. Serve with lemon wedges and a generous dollop of tzatziki alongside. Squeeze lemon just before eating for the freshest lift.

Storage Tips

Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. For best texture, remove vegetables that might become soggy and store chicken separately if possible. To freeze, cool completely, wrap each skewer in plastic wrap, and place in a freezer bag for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350 degrees Fahrenheit oven for 10 to 15 minutes until warmed through. Reheat briefly on a hot grill for 1 to 2 minutes per side to refresh char and texture.

Ingredient Substitutions

If you prefer darker meat, substitute boneless skinless thighs using the same cut size and marinating time; thighs tolerate longer grilling and remain juicy. Swap bell peppers for summer squash, mushrooms, or cherry tomatoes, adjusting cook time for softer vegetables. To make the dish dairy-free, skip tzatziki or use a coconut-based yogurt with grated cucumber and dill. For a gluten-free pantry-safe version, confirm that Dijon mustard does not contain wheat (most do not) and avoid store-bought sauces with hidden gluten.

Serving Suggestions

Serve these skewers over a bed of herbed rice, warm pita, or a Greek-style salad with cucumbers, tomatoes, olives, and crumbled feta. Garnish with fresh oregano or parsley and a generous squeeze of lemon. For a casual gathering, offer tzatziki in a bowl with chopped dill and cucumber, a tray of lemon wedges, and a simple couscous or quinoa salad. These skewers also pair beautifully with grilled halloumi or a tangy orzo salad for a Mediterranean spread.

Cultural Background

Skewered meats are a cornerstone of Mediterranean and Middle Eastern cooking; in Greece, souvlaki—small pieces of meat grilled on skewers—has been enjoyed for decades as a street food and family meal. This adaptation uses classic Greek flavors—lemon, oregano, garlic—and pairs them with tzatziki, a yogurt, cucumber, and dill sauce. While souvlaki may vary by region and protein, the technique of quick grilling over high heat to achieve char while keeping the interior moist is traditional and central to the identity of these dishes.

Seasonal Adaptations

In summer use peak-season bell peppers and zucchini for the sweetest results; in cooler months substitute roasted root vegetables like parsnip and carrot, and finish kabobs in a hot oven if outdoor grilling isn’t an option. During late summer tomatoes and eggplant add an earthy sweetness when skewered. For holidays, double the batch, serve family-style on platters and include warm, herbed flatbreads and tzatziki spiked with roasted garlic for a festive touch.

Meal Prep Tips

For efficient weekly prep, cut chicken and vegetables into uniform pieces and store separately in airtight containers for up to 2 days. Mix the marinade and portion it to pour over chicken the morning you plan to grill or the night before. Pre-thread skewers and keep them covered in the refrigerator for up to 24 hours—this reduces assembly stress on grilling day. If you want grab-and-go lunches, grill once, cool, and pack two skewers with a side salad and lemon wedge for quick protein-packed meals.

These Greek chicken kabobs are simple, adaptable, and reliably delicious—perfect for sharing. Whether grilling for a crowd or making a quick family dinner, the bright marinade and cooling tzatziki make every bite feel special. Try them soon and make them your own with seasonal vegetables and family-favorite sides.